Bourgogne Pinot Noir

Terroir

Our vineyard of Bourgogne Pinot Noir is blended with several plots locating in Premeaux-Prissey. Vines have been planted between 1956 and 1965. Grapes are threathed as the others grapes classified in Premier Cru, making a qualitative wine.
Surface : 1,98 hectares. (4,89 acres).
Climat & Soil : The soils are mixed with clay and limestone with clay predominance. Density of plantation of 10 000 vines/hectare.

Winemaking and Aging

To preserve their integrity, grapes are carefully harvested and sorted out by hand.
Before beginning the alcoholic fermentation we make a cold fermentation during 4 to 6 days to work on the phelonic component's exctraction. Grapes are previously partially destemmed. Then, full maceration lasts for 15 days during which we'll use only pigeages (punching the cap). Intensity and numbers are lead to the concentration of tannins, perfumes and colour.
Alcoholic fermentation is realized with natural yeasts.

After maceration, free and press wines are separated for aging.
Aging process is taking place 20 % made in traditional Burgundian 228 liters barrels during 12 months with 10% of new barrels.

We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
The cork is marked with the estate's name and the vintage. Robert Vernizeau is the winemaker at Domaine des Perdrix for 16 years.

Food and wine pairings

Our Bourgogne Pinot Noir 2014 will perfectly match with duck slivers or pork chop or deli meats as well as fresh goat's cheeses...

Service and cellaring

It can be served from now at 13-14°C or kept in cellar for 3 to 5 years.

Art of tasting

Owning great wines in your cellar is not enough, you also need to know how to serve them.
Temperature is an essential element around 53-57°F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wine's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck more allow the nose to grasp more casily the richness and the complexity of a great wine.